Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Edith Marius, Foko Kouam"'
Autor:
Laverdure Tchamani Piame, Pierre Marie Kaktcham, Edith Marius Foko Kouam, Ulrich Daquain Fotso Techeu, Romial Joel Ngouenam, François Zambou Ngoufack
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100942- (2024)
The objective of this work was to produce a dehydrated starter from Saccharomyces cerevisiae LT16 and Nakaseomyces delphensis LT80 and to evaluate its impact on the quality of Sha'a, a straw-colored or yellowish, milky, alcoholic or non-alcoholic bev
Externí odkaz:
https://doaj.org/article/cbe78aca74584a63b536b6fc7da0dd37
Autor:
Edith Marius, Foko Kouam, Pierre Marie, Kaktcham, Blandine, Maffo, Laverdure, Tchamani Piame, Ulrich Daquain, Fotso Techeu, François, Zambou Ngoufack
Publikováno v:
In Journal of Agriculture and Food Research December 2023 14
Autor:
Bilkissou Njapndounke, Romial Joel Ngouénam, Edith Marius Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100264- (2023)
This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic loa
Externí odkaz:
https://doaj.org/article/8067f6315f454d22912e159e04db6e1b
Autor:
Laverdure Tchamani Piame, Pierre Marie Kaktcham, Edith Marius Foko Kouam, Ulrich Daquain Fotso Techeu, Romial Joel Ngouénam, François Zambou Ngoufack
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e10850- (2022)
The current trend in starter selection is to combine both technological and probiotic properties to standardise and make functional artisanal fermented beverages such as Sha'a whose properties are very variable due to the lack of a known starter. The
Externí odkaz:
https://doaj.org/article/8050b85ca9854c909928f587aa2c1bee
Autor:
Joel Romial Ngouénam, Chancel Hector Momo Kenfack, Edith Marius Foko Kouam, Pierre Marie Kaktcham, Rukesh Maharjan, François Zambou Ngoufack
Publikováno v:
Heliyon, Vol 7, Iss 5, Pp e07079- (2021)
The present work was aimed at studying the technological properties of lactobacilli isolated from four tropical fruits (banana, papaya, pineapple, and orange) sold in Dschang (a city of the Menoua Division, West-Cameroon), as well as their ability to
Externí odkaz:
https://doaj.org/article/b647cd1f001b44b18833f3dd82e95208
Autor:
Joel Romial Ngouénam, Pierre Marie Kaktcham, Chancel Hector Momo Kenfack, Edith Marius Foko Kouam, François Zambou Ngoufack
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its
Externí odkaz:
https://doaj.org/article/7d069a08e2b24d44af6f7e3c928eb868
Autor:
Ulrich Daquain, Fotso Techeu, Pierre Marie, Kaktcham, Hector Kenfack, Momo, Edith Marius, Foko Kouam, Laverdure, Tchamani Piame, Romial Joel, Ngouenam, François, Zambou Ngoufack
Publikováno v:
BioMed research international. 2022
The aim of this work was the screening of bacteriocin-producing LABs isolated from fish, the selection of promising/prominent strain(s), the characterization of the bacteriocin produced, and the evaluation of its potential to be used as biopreservati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1c3e8b152cc0775ce9abefd785fd839a
https://pubmed.ncbi.nlm.nih.gov/36457342
https://pubmed.ncbi.nlm.nih.gov/36457342
Autor:
Jules-Bocamdé Temgoua, Edith Marius Foko Kouam, François Zambou Ngoufack, Laverdure Tchamani Piame, Pierre Marie Kaktcham, María de Lourdes Pérez-Chabela, Guy Merlin Sandjong Sileu
Publikováno v:
Archives of Microbiology. 201:1249-1258
This work was aimed to screen bacteriocin-producing LAB from freshwater fish, select a prominent strain and evaluate its safety, characterise the bacteriocin produced, and evaluate its potential to be used as biopreservatives. Isolate 3MT showed the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9c43292f88e628ffdc2bf1d3189e5b6
https://doi.org/10.1007/s00203-019-01690-4
https://doi.org/10.1007/s00203-019-01690-4
Autor:
François Zambou Ngoufack, Edith Marius Foko Kouam, Carmen Wacher, Michelle Létitia Tchabou Tientcheu, Pierre Marie Kaktcham, María de Lourdes Pérez-Chabela, Jules-Bocamdé Temgoua
Publikováno v:
LWT. 107:272-279
This work was aimed to isolate bacteriocin-producing lactic acid bacteria (LAB) from freshwater fish in Cameroon, characterize the bacteriocin and investigate its production as well as growth optimization in low-cost media. From the 144 isolates obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a178782bcb354a1c2e93bca87e06f7d
https://doi.org/10.1016/j.lwt.2019.03.007
https://doi.org/10.1016/j.lwt.2019.03.007
Autor:
Edith Marius Foko Kouam, Pierre Marie Kaktcham, Chancel Hector Momo Kenfack, Joel Romial Ngouénam, François Zambou Ngoufack
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science
International Journal of Food Science
Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96f3f250e5cd2530e8942bd97435a26b
https://doaj.org/article/7d069a08e2b24d44af6f7e3c928eb868
https://doaj.org/article/7d069a08e2b24d44af6f7e3c928eb868